Miss Parloa's kitchen companion

In New England eggs cooked in the manner described below are called dropped ; outside of New England they are called poached. The eggs must be fresh and cold. Put a quart of water, one teaspoonful of salt, and one of vinegar in a -fry ing-pan. Place in the pan as many muffin rings as there are eggs to be cooked, and set the pan where the water will bubble at one side of the pan. Break the eggs carefully, and drop them into the rings. Should the yolk of an egg break or seem soft, do not use the egg. Cook until the white is set ; then gently pour off the water. Remove the rings, and lift the eggs with an egg-slice or a cake-turner. Place them on slices of buttered toast, and serve at once. It is an easy matter to drop eggs if one have a patent poacher. Egg Timbales. For six persons use half a dozen eggs, three gills of milk, one teaspoonful of salt, one-eighth of a teaspoonful of pepper, one teaspoonful of chopped parsley, and one-fourth of a teaspoonful of onion juice. Break the eggs into a bowl, and beat them well with a fork; then add the seasoning, and beat for a minute longer. Now add the milk, and stir well. Butter eight timbale moulds of medium size, and pour the mixture into them. Put the moulds in a deep pan, and pour in enough hot water to come almost to the top of the moulds. Place in a moderate oven, and cook until firm in the centre, — say for about twenty minutes ; then turn out on a warm dish, and pour a cream or tomato sauce around them. This is a nice dish for breakfast, luncheon, or tea. * Griddled Eggs. Heat the griddle almost as much as for griddle-cakes. Butter it lightly, and place upon it as many eggs as you desire to cook. When they become slightly browned, turn them with a cake-turner. They will get sufficiently cooked in about a minute and a half. This is a delicate way of frying eggs. If the griddle be a very smooth one, the buttering may be omitted. Lyonnaise Eggs. If half a dozen eggs are to be cooked, use also two table-spoonfuls of butter, one of flour, one of chopped onion, three gills of milk, half a teaspoonful of salt, one-eighth of a teaspoonful of pepper, and half a cupful of grated bread crumbs. Cook the butter and onion slowly for ten minutes ; then add the flour, and cook until the mixture becomes smooth and frothy, stirring all the while. Gradually add the milk, and cook for three minutes, stirring during the first minute. Add the salt and pepper. Pour the sauce into a deep plate that has been heated for the pur- pose. Carefully break the eggs into this plate, and cover them with the bread crumbs. Place in a moderately hot oven, and cook for four minutes. Serve the eggs in the dish in which they are cooked. If a strong flavor of onion be disagreeable, the sauce may be strained when it is poured upon the heated plate ; the bits of onion being thus kept back. Escaloped Eggs.